Sauteed Shrimp with Cherry Tomatoes

2 pounds Large frozen shrimp
2 small onions
2 Tablespoon powder spice of your choice (we use Old Bay)
2-3 Tablespoon fat of your choice (we used coconut oil)
Salt
Pepper
1 cup Cherry tomatoes
2 limes Quartered

Any fat can be substituted although EVOO smokes at high temps and you may get an aftertaste. The benefits of coconut oil are numerous and it gives it a Caribbean feel.

While shrimp is thawing, peel and slice onions. Devein the shrimp, wash them up and dry them off. Dump shrimp into a bowl and season liberally. In a large skillet melt your fat (we use coconut oil but you could use ghee). Add the sliced onions, salt and pepper and saute until the onions are soft, translucent and slightly caramelized. Throw in the tomatoes and gently toss them in the melted fat until they're warm. Remove onions and tomatoes and set aside. Add another tablespoon coconut oil to the pan and in batches, saute the shrimp for about a minute on each side. Once all the shrimp is cooked top them with the sautéed tomatoes and serve with lime.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MORRIGAN11.